“Rumanian Kohlrabi Soup – from the book “The Lowfat Jewish Vegetarian Cookbook-Healthy Traditions from Around the World by Debra Wasserman

Rumanian Kohlrabi Soup

Ingredients: 2 kohlrabies, peeled and chopped 1 small head of cauliflower, chopped 2 carrots, peeled and chopped Small onion, peeled and thinly chopped ½ c. dill, finely chopped ½ c. parsley, finely chopped 2 T. oil ½ t. thyme or basil salt and pepper 1 T. cornflower 11 cups water ½ c. lemon juice 425 gm. tomato paste

Preparation: –   In a large pot, sauté kohlrabi, cauliflower, carrot, onion, dill and parsley at medium-high heat for around 5 minutes. Season. –   Dilute cornflower in a cup of water and add. Add 10 more cups of water and bring to boil. Lower flame and cook covered for an additional 30 minutes. –   Add lemon juice and tomato paste, and continue cooking on low heat for an additional 15 minutes